Across
- 3. A biological, chemical, or physical property that may cause a food to be unsafe.
- 4. A person or animal that provides a place for a pathogen to live or grow.
- 6. Managerial Control: is a proactive approach to addressing the 5 most common risk factors. PATHOGENS: Harmful microorganisms, such as bacteria or viruses, that cause disease.
- 8. A formal Safety Audit is a systematic check to verify that a food safety system is working.
- 10. Safety Management System: is a group of procedures to prevent foodborne illness.
- 11. The process of reducing the number of microorganisms on a clean surface to safe levels.
- 12. An official review of a food establishment to ensure it follows the Food Code.
Down
- 1. Acronym for the six conditions bacteria need to grow (Food, Acidity, Temperature, Time, Oxygen, Moisture).
- 2. Adjusting a thermometer to ensure it provides accurate temperature readings.
- 4. A systemic preventive approach (Hazard Analysis Critical Control Point) to food safety.
- 5. Danger Zone: T.D.Z. is between 41°F and 135°F where bacteria thrive.
- 7. A Food Borne Illness is a disease transmitted to people by food.
- 9. Foods that require Time-Temperature Control for Safety to limit pathogen growth.